Curried cashew and carrot soup
from Norene’s Healthy Kitchen by Norene Gilletz
This scrumptious vegetarian soup will fill you up without filling you out! Ring the changes by replacing the spices with dillweed, or the cashews with almonds or a medium squash, chopped.
Serves 6-8
1 Tbsp olive oil1 large onion, chopped
1 large apple, peeled, cored, and chopped
1 medium sweet potato or 1 medium
potato, peeled and chopped
2 lb (1 kg) baby carrots or frozen baby carrots
8 cups vegetable broth
1/3 cup roasted cashews
1 to 2 tsp salt (or to taste)
1/2 tsp freshly ground black pepper
1 to 2 tsp curry powder
1/4 tsp chili powder
Chopped cashews, for garnish (optional)
- Heat the oil in a large soup pot on medium high heat. Add the onion, apple, sweet potato, and carrots, and sauté for 5 to 7 minutes or until the vegetables are tender.
- Add the broth, cashews, salt, and pepper, and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes or until the vegetables are tender. Remove from heat and cool slightly.
- Using an immersion blender, purée the soup while still in the pot, or purée in batches in a blender or food processor. If the soup is too thick, add a little extra broth or water. (Milk or soymilk are also good choices.) Stir in the curry powder and chili powder and serve hot. Sprinkle with chopped cashews, if desired.
Tips
- Instead of curry and chili powder, substitute with 2 Tbsp minced fresh dillweed, adding it at the end of the cooking process.
- Replace cashews with 1 medium turnip or squash, peeled and coarsely chopped.